Recipe to make Cheese Spread With Pesto, Tapenade and Sun Dried Tomatoes. This appetizer is easy to prepare and looks and tastes so impressive that people will be begging you for the recipe for years to come.

Directions

If you want to be decorative, arrange whole basil leaves, whole olives and/or whole sun dried tomatoes in the bottom of your mold (this will become the top of your dish when it is unmolded).

Layer thin layers, alternating between the cheese mixture and a topping mixture until mold is filled. Cover top with the excess cheesecloth hanging over the sides. Wrap in plastic wrap and refrigerate for at least six hours or overnight.

To unmold, unfold cheesecloth covering the top of the mold and hang it over the edge. Place a plate over the open end of the mold and invert. Carefully peel the mold off the mixture, then carefully remove and discard the cheese cloth. Serve with crackers or a fresh baguette.